The REFB Kitchen Collective Program transforms donated ingredients into complex, nutritious, seasonal entrées for low-income seniors and families throughout Sonoma County. Under the leadership of our creative chef, Don Nolan, several groups of dedicated volunteers gather Monday through Friday to combine fresh produce, staple foods, proteins and whole grains, to create wholesome and delicious heat-and-serve meals for our low-income neighbors in need.
Kitchen Collective entrées help alleviate the challenges associated with preparing a healthy meal for those who have limited resources, disabilities, illness, lack of knowledge or understanding, or time or energy constraints due to overwhelming life circumstances.
This month, Chef Don and his team of volunteer sous chefs are preparing chickpea chorizo!
Here is a vegan chorizo recipe, we add this to scramble eggs, beans and rice for burritos and tossed into pasta for a spicy treat. The spice mix works well with several types of grains as well as tofu.
2tspextra virgin olive oildivided
1/2tspchipotle pepper powder or 1 tbsp canned chopped chipotle
1tbspchopped sundried tomato or 1/4 cup fresh tomato
115 oz canchickpeas, rinsed well or 1.5 cups cooked fresh chickpeas
1tspapple cider viengar
In a large pan, add 1 tsp oil and heat at medium-high. Add onion, garlic and 1/8 tsp salt and cook for 5 to 6 minutes or until golden.
Add the spices and mix well. Add soy sauce and mix. Mash the chickpeas lightly so they are crumbly but not a mash, and add to the pan. Mix well to combine and cook for 2 minutes.
Add the cider vinegar, 1/4 tsp salt, and continue cooking the chickpeas for 7 to 9 minutes or until dry. Break the whole chickpeas if any. Add 1/2 tsp oil and mix in. Taste and adjust salt and spices. (Use this chickpea chorizo crumbles anywhere, in tacos, burritos, pasta, pizza!)
For variations use other beans, Cooked quinoa, cooked brown rice or Pressed super firm tofu instead of chickpeas.